Taco Tuesday is one of my children’s most favorite dinners of the week. While tacos might not be considered health food, there are many variations that you can make into a guilt free dinner. One of our newest favorites is a version is sweet potato taquitos. These little rolls are a cross between traditional corn tacos, and enchiladas, and this recipe is also allergy free as it uses no meat, nuts, or dairy products. Feel free to change out the tortillas with your favorite gluten free version as well! The addition of sweet potatoes adds a full serving of vegetables, tons of antioxidants, and even a variety of vitamins! A healthy dish that your kids will actually eat? Muy Bueno!

3 cup sweet potato

1/2 medium chopped onion, red

1/2 cup chopped cilantro

15 ounce black beans, canned and drained

1 tablespoon lime juice

1 teaspoon cumin, ground

1/2 teaspoon garlic powder

1/2 teaspoon salt

8 medium tortilla, whole wheat

Dip

1 medium avocado

1/4 cup sour cream (use non-dairy if adjusting for milk allergy)

1/2 teaspoon lime juice

1/4 teaspoon cumin, ground

1/8 teaspoon salt

Directions

Cook and peel sweet potatoes using your preferred method.

Preheat oven to 425* F. Spray a large baking sheet with cooking spray.

Finely dice half an onion and roughly chop 1/2 cup of cilantro leaves. Rinse and drain a can of black beans.

Fall 2017 online registration will open June 30th at Noon! Many new locations will be joining us! New locations will be opening online registration as their race details finalize throughout July and into August. We look forward to hosting you!